Sponge walnut cake with white chocolate cream and prunes flambé – excellent author’s sponge cake recipe from Black Pepper Chef. Prunes, flavored with bergamot and brandy, walnut sponge cake and white chocolate cream – surprisingly tasty combination.


WALNUT & PRUNES CAKE

Ingredients (6-8 servings)

For the cake:

  • 15 Walnuts (70 g)
  • 4 large Eggs (whites and yolks separated)
  • 130 gr Powdered Sugar,
  • 2 tbsp. Hot Water
  • 80 g Plain flour
  • 1/2 tsp of Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Almond Extract

For filling

  • 300 g Pitted Prunes
  • 5 tbsp of Sugar
  • 5 tbsp of Brandy
  • 1 tea bag Earl Gray

For the white chocolate cream:

  • 200 g White Chocolate
  • 75 g Unsalted Butter
  • 280 g Cream Cheese
  • 270 ml Double Cream (whipping cream)
  • 1/2 tsp Almond Extract

INSTRUCTIONS

Cooking prunes

Brew a strong tea in half a glass of boiling water, add 3 tbsp of sugar, stir.

Finely chop the prunes, pour over the tea, and add 2 tbsp of brandy. Leave to soak for 20 minutes.

Drain the prunes liquid, keep liquid apart. Preheat pan without oil on high heat, throw the prunes in it. Evaporate the remaining liquid, add sugar. When the sugar has melted, add 3 tbsp of brandy, set it on fire (alcohol will evaporate, leaving only the taste of brandy) — Cook for 1-2 minutes, cool the prunes. 
[BE CAREFUL WITH OPEN FIRE! DO NOT LIGHT UNDER RANGE HOOD OR OTHER APPLIANCES FOR RISK OF FIRE, MAKE SURE THE AREA OVER THE PAN IS CLEAR. KEEP A LID CLOSE BY TO COVER THE PAN AND CHOKE THE FLAME IF ANYTHING GOES WRONG. DO NOT DO WHEN SMALL CHILDREN ARE AROUND; IT MIGHT BE DANGEROUS] If you are not sure, pour the brandy and let it evaporate.

prunes flambe with tea

Making the dough

Fry the walnuts in the pan without oil for 3-4 minutes over medium heat, stirring constantly. Grind the walnuts until fine but not oily, set aside until needed.

Mix the egg yolks and sugar until thick and creamy. Transfer the mixture to a large bowl and add the hot water, dribbling it down the sides of the bowl. Sprinkle the grounded walnuts over and gently fold to combine.

Sift the flour into a bowl, and then sift again into the egg yolk and walnuts mixture. Fold to combine.
Add baking powder and 1/4 tsp of salt.

Beat the egg whites until dense foam. Fold egg whites into the walnuts mix, a third at a time, along with the 1/2 tsp. of almond extract.

Cooking the cake layers

Preheat oven to 180C.

Grease the form with butter (diameter 20 cm), sprinkle with flour. Pour one-quarter of the dough into the form, smoothen with a spatula, and bake for 15 minutes — Bake four identic size cake levels.

Sift sugar evenly over the surface of the cake.
Leave the cake layers to cool to room temperature on a wire rack.

Making the chocolate cream

Place the chocolate in a bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. Stir from time to time until melted, then remove from the heat and set aside to cool slightly.

Use a spatula to whip butter until smooth, then add the cream cheese. Beat well to combine, then add the melted chocolate. Continue to beat until creamy before adding the double cream and 1/2 tsp of almond extract. Beat until the mixture forms soft waves.

Assembling the cake

Soak the first cake level with tea, drained from the prunes.
*Use a small spatula to spread the white chocolate cream evenly over the surface of the cake.

Place the prunes evenly on top of the cream, then put another level of the cream.
Put the second level of the cake and continue according to the scheme.

Align the finished cake, slightly pressing on top, smear the side with cream, and remove the excess with a spatula. Decorate with cream, prunes, walnuts, and orange zest.

Leave to soak for 3-4 hours in the refrigerator.

Chef’s Tips

  • The white chocolate cream can be prepared a day in advance and kept in the fridge; remove it from the refrigerator about 30 minutes before you want to use it so that it softens up a little.
  • You can grease the top of the cake with cream and sprinkle with walnuts or white chocolate.
Prune sponge cake
Prune Sponge Cake
    Sponge walnut cake with white chocolate cream and prunes flambé

    Prune Sponge Cake

    Servings: 8

Ingredients

    For the cake:
  • 15 Walnuts (70 g)
  • 4 large Eggs (whites and yolks separated)
  • 130 gr Powdered Sugar
  • 80 g Plain flour
  • 1/2 tsp of Baking Powder
  • 1/4 tsp of Salt
  • 1/2 tsp Almond Extract
  • For filling
  • 300 g Pitted Prunes
  • 5 tbsp Sugar
  • 5 tbsp Brandy
  • 1 teabag Earl Gray
  • For the white chocolate cream:
  • 200 g White Chocolate
  • 75 g Unsalted Butter
  • 280 g Cream Cheese
  • 270 ml Double Cream (whipping cream)
  • 1/2 tsp Almond Extract

Instructions

  1. Cooking prunes Brew a strong tea in half a glass of boiling water, add 3 tbsp of sugar, stir. Finely chop the prunes, pour over the tea, and add 2 tbsp of brandy. Leave to soak for 20 minutes. Drain the prunes liquid, keep liquid apart. Preheat pan without oil on high heat, throw the prunes in it. Evaporate the remaining liquid, add sugar. When the sugar has melted, add 3 tbsp of brandy, set it on fire. Cook for 1-2 minutes, leave to cool the prunes.
  2. Making the cake layers Fry the walnuts in the pan without oil for 3-4 minutes, stirring. Grind the walnuts until fine but not oily. Mix the egg yolks and sugar until thick and creamy. Transfer the mixture to a large bowl and add 2 tbsp of hot water. Sprinkle the grounded walnuts over and gently fold to combine. Sift the flour into the egg yolk and walnuts mixture. Fold to combine. Add baking powder and 1/2 tsp of salt. Beat the egg whites until dense foam. Fold egg whites into the walnuts mix, a third at a time, add the 1/2 tsp. of almond extract. Preheat oven to 180C. Grease the form with butter (diameter 20 cm), sprinkle with flour. Pour one-quarter of the dough into the form, smoothen with a spatula, and bake for 15 minutes — Bake 4 cake layers. Sift sugar evenly over the surface of the cake. Leave the cake layers to cool to room temperature on a wire rack.
  3. Melt the chocolate in a water bath or microwave. Stir the butter with the cream cheese, add melted chocolate. Add double cream and 1/2 tsp of almond extract. Beat until the mixture forms soft waves.
  4. Soak the first cake level with tea. Spread the white chocolate cream evenly over the surface of the cake. Place the prunes evenly on top of the cream, then put another level of cream. Put the second layer and continue according to the scheme. Smear the side with cream. Leave to soak for 3-4 hours in the refrigerator.
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